Chocolate Pots

This recipe is less 'recipe' and more 'construction' guide. 

I made a batch of chocolate brownies. The chunks of chocolate were omitted, as were the pecans. Instead, 100g of very finely chopped roasted hazelnuts were added. When the brownie was cool it was cut into discs.

Milk chocolate was melted and tempered. This was spread over strips of acetate printed with a coco butter pattern. The acetate strips were formed into cylinders around a drinks glass wrapped in baking parchment. (I really need some non-tapered cylinders!) The chocolate was left to set. Afterwards, it was slide off the glass and the parchment gently removed. Then the acetate was removed.

The disc of brownie was set in place and the chocolate collar placed over the top. Next a layer of fresh raspberries were put on the brownie, and the collar filled with chocolate ganache. A raspberry was placed on top, and a few white chocolate stars added. 

It was the first time I have successfully tempered chocolate. I used the grated chocolate method from Ann Reardon's Chocolate Secrets. I'm very pleased with the tempering, and the coco butter transfer. The over all taste was well balanced. It needs to be made a few more times to work out the kinks.